When it comes to sweet treats, whether it be cake, brownies, fudge or cupcakes, there is one word that makes me almost powerless to resist, pecan! In my opinion pecans are a highly underrated nut! But in desserts I feel they are by far the best option! A perfect pairing to the lovely pecan, maple syrup! This recipe was sort of a make up as you go a long, but the end result was pretty beautiful! Enjoy…
Ingredients…
150g light brown sugar
150g butter, softened
3 eggs
150g self raising flour
2 tbsp maple syrup
75g finely chopped toasted pecans
Butter cream…
200g butter softened
400g icing sugar
2tbsp maple syrup
1/2 tsp vanilla
Extra chopped pecans
Method…
1. Preheat your oven to 180/160 fan.
2. Cream your sugar and butter together until super light and fluffy.
3. Beat in the eggs with a little flour to prevent curdling, then fold through the remaining flour, pecans and maple syrup.
4. Spoon into your chosen cupcake cases and pop into the oven for around 15-20 mins, until a skewer comes out clean.
5. For the buttercream, beat the butter until super soft, then beat in the icing sugar, maple syrup and vanilla. Beat for about 5 minutes until pale and fluffy.
6. Once your cupcakes are cool, pipe or spread the buttercream on top of each one and finish off with a sprinkle of chopped pecans, enjoy!
feeding my inner fatty 